Description
This Lemon Cream Cheese Dump Cake is the ultimate easy dessert! With tangy lemon pie filling, rich cream cheese, and a buttery golden topping, it’s the perfect balance of sweet and tart. Made with just a handful of ingredients and no mixing required, it’s an effortless treat that tastes bakery-quality. Whether you’re making it for a party, potluck, or weeknight dessert, this cake is guaranteed to be a hit!
Ingredients
Scale
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) block cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 1 (15.25 oz) box lemon cake mix
- ½ cup (1 stick) unsalted butter, sliced into thin pieces
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish.
- In a bowl, whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drop spoonfuls over the lemon filling.
- Sprinkle dry cake mix evenly over the top—do not stir!
- Arrange butter slices evenly over the cake mix.
- Bake for 45-50 minutes, until golden brown and bubbling.
- Let cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- For extra lemon flavor, add lemon zest to the cream cheese mixture.
- If you prefer a crispier top, broil for 2-3 minutes at the end of baking.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg